Chinese Food Recipes and Cooking
Asian food need never be a once-a-week-restaurant treat again!
Free mouth watering Asian recipes, easy to follow & cook, Asian cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Noodles Delight
Fluffy Rice

Savory Chicken
Succulent Pork
Beef & Lamb
Fresh Fish
Delicious Eggs
Nutritious Tofu
Seafood Platter
Crunchy Vegetables
Assorted Dim Sum
Soothing Chinese Tea
Sauces & Seasoning
Desserts & Appetizers

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Cooking Methods

Chinese Restaurants
Learn to Speak Chinese
Asian Cooking Recipes
Chinese Cookbooks
Chinese Kitchen
Chinese Cooking Videos
Malaysian Recipes
Indonesian Recipes
Thai Recipes
Indian Recipes
Japanese Recipes
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

International Recipe : Sour Cream and Herb Muffins

15 servings


  • 250g unbleached all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp sugar
  • 1 ¼ tsp salt
  • 250ml buttermilk
  • 2 large eggs
  • 60ml sour cream
  • 2 tbsp olive oil
  • 20g chives or spring onion, chopped
  • 2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh dill
  • 2 tsp chopped fresh marjoram
  • ½ tsp grated lemon peel
  • 85g butter, melted


  1. Position rack in centre of oven and preheat to 180 degrees C.
  2. Butter 12 standard-size (1/3-cup volume) muffin cups or line cups with muffin papers.
  3. Combine the first five ingredients in a large bowl to blend well.
  4. Whisk buttermilk, eggs, sour cream and oil in a medium bowl to blend well; whisk in herbs and lemon peel.
  5. Fold the buttermilk mixture into the flour mixture until just moistened. Divide batter among prepared cups and bake for 20 minutes.
  6. Brush tops with butter and return to the oven to bake until golden on top and a tester inserted into the centre comes out clean, about 15 minutes longer.
  7. Turn muffins out onto wire rack to cook. Serve warm or at room temperature.

There are no comments yet

Do you like this recipe? Have you put your own twist to it? Please do share.

? ?

Powered by TalkBack



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2018 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.